An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Grilled Beer Brats

Don’t wait for Oktoberfest to enjoy these delicious brats. Juicy on the inside and crispy on the outside — this brat recipe makes a meal everyone will enjoy.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 3 people

Ingredients

  • 6 sausages
  • 2 cans beer (pale lagers work the best)
  • buns (optional)
  • sauerkraut
  • sautéed onions and peppers (optional)


1 Food Prep

  • No prep necessary, get right to the grill.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your bratwurst into a full pan of beer on the grill. Any beer will do, but pale lagers work best.
  • Boil in the beer bath for 10 to 15 minutes, or until the brats turn white.

  • Once your brats are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks we all love. 

  • Move the pan over to the cool side and remove the sausages, placing them directly over the coals. 
  • Watch your brats closely, and rotate to avoid burning. You want even grill marks on all sides. This should take about 5 minutes.

  • Cook your brats until they reach an internal temperature of 145°F on a digital meat thermometer.

  • Rest the brats for a few minutes before serving.
  • Beer brats can be served on buns, with sauteed onions and peppers, or on a platter with sauerkraut.

For safe meat preparation, reference the USDA website.

Reviews
5.0
3 Reviews
Rated 5 out of 5 by from Cookout Staple I mean, what's a great cookout without beer brats with all the fixings. Simple, quick, and delicious.
Date published: 2023-07-13
Rated 5 out of 5 by from Use this method every time!! I use Piggly Wiggly homemade brats and always use our local craft beer. Delish!!!!
Date published: 2022-06-01
Rated 5 out of 5 by from WOW! How am I the first to review? I can't believe that no one has reviewed this recipe yet. It is a timeless classic that we all know and love. I followed this recipe but I added a few things for myself. First what I did was I chopped up two large yellow onions and two large bell peppers any color will do. I like to keep the slices quite large because they're going to reduce down as they're cooking. Large slab of butter goes with this into a silver pan directly over the coals and you let them saute for about 10 minutes cooking out all the water from the veggies and letting them reduce down a bit. That's where this recipe starts to kick in. I didn't add one can of a pale logger just like they say here I use Kirkland session beer because it's cheap and delicious. Once that starts bubbling up I had my Johnsonville bratwurst and I kind of settle them down so they're about halfway submerged into the juices of the onions and the peppers with the beer. As they say 15 minutes later and you've got some nice white delicious bratwurst move everything away from the coals get yourself a nice sear on the bratwurst set them aside and they are absolutely delicious after about 10 to 15 minutes of resting. Thanks kingsford!
Date published: 2022-05-21
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